FOOD SERVICE 2022-2023
EDITORIAL
Marc CLUIZEL
Since 1999, we have adopted a unique approach to chocolatemaking featuring both fair trade and flavour excellence: for each selected terroir, we define with the planters the optimal fermentation time for their cocoa beans, then we develop the flavour using our lowtemperature, slow roasting process to preserve the beans’ original aroma profile as well as a maximum of polyphenols. This meticulous, time-consuming process is what creates the characteristic CLUIZEL taste in our chocolates. Going above and beyond Grand Cru chocolate, here we produce Plantation Chocolates.
This catalogue is dedicated to you, to all professionals who place the utmost importance on craftsmanship, high-quality raw materials and the personality of every product. This is our guiding philosophy, and enables us to offer more authentic, healthier new products for you year after year.
MANUFACTURE CLUIZEL • 3
Not to mention our traditional Confectionery savoir-faire, crafted over 70 years of experience, which expresses itself fully in our range of pralinés. This year we are pleased to present a new hazelnut spread Developed in line with our Noble Ingredients commitment, it contains no colorants, no added flavours, no palm oil, no GMOs. It boasts a creamy texture and the rich, intense flavour of roasted hazelnuts nestled in delicious milk chocolate. This flavour is the direct result of carefully selected whole hazelnuts, slow roasting techniques and old-fashioned grinding with cocoa on granite stones.
We are proud of another one of our commitments: respecting the delivery dates and product references for your orders which have been placed in advance and confirmed. We know how important this is for you and work hard to make it happen. By planning ahead, you help us adjust our production to best meet your needs.
The authentic chocolate taste, with no added flavours, is the result of the combined experience and savoir-faire of the Manufacture CLUIZEL and the cocoa planters they work with hand-in-hand.
We are proud to offer a full spectrum of couverture chocolates ranging from Craft Chocolates, Gourmet Chocolates, Accords d’Exception Chocolates and Organic Grands Crus Chocolates to our Plantation Chocolates. The dark Plantation Chocolates have recently had their cocoa content ramped up to 70% and more in order to better distinguish the multiple facets of their aroma profiles.
For four generations, the CLUIZEL family has evolved amidst fragrances of chocolate. With the help of skilled Cacaofèviers®, confectioners and chocolate makers, the family carries on with their tradition, where everything started: in Normandy. The Manufacture CLUIZEL developed a direct, sustainable relation with cocoa planters. This fair commitment is a pledge of quality. A genuine, natural taste, this is what the self demanding chocolaterie always strives for. To achieve this, cocoa beans are fermented according to a skilfully controlled technique, at the planter’s premises.
The label EPV is a benchmark and a guarantee of quality. It is awarded to highly-reputable, unique firms (individual companies) that combine tradition and innovation, know-how and creation, effort and passion, heritage and future, local and international trade. These «living heritage companies» maintain their production in France and represent the «Made in France» spirit.
CLUIZEL, A
From left to right: Sylvie CLUIZEL, Marc CLUIZEL and Catherine CLUIZEL
MANUFACTURE CLUIZEL • 54 • MANUFACTURE CLUIZEL
Manufacture LIVING HERITAGE
Then, everything is made at the Manufacture CLUIZEL: from the slow roasting process that perfectly reveals all the cocoa flavours, to the subtle decorations which are often handmade. This results in a range of tastes from unique soils, emphasized by traditional or innovative recipes: CLUIZEL’s chocolates.
Granted in 2012, the EPV (Entreprise du Patrimoine Vivant, living heritage company) label is a sign of recognition from the French government, set up to recognise French companies with artisanal expertise and excellence. The label unites those manufacturers who strive for the highest performance of their profession and their products.
A family business FOR 4 GENERATIONS
Sustainability has been one of the strategic priorities of the Manufacture CLUIZEL for many years now. Today, the company has 3 CSR*
•
Child labour has always been strictly forbidden on all plantations. Many initiatives are taken to ensure the best possible working conditions. While price regulations control the cocoa bean trade, CLUIZEL chooses to pay planters considerably more than required by fair pricing policies: it invests in the social dynamic of raising the living standards of planters and their families in often economically fragile regions. All of its partners are free to reinvest these new funds according to their priorities and personal choices: schools, plantation, investments, infrastructures, etc.
The Manufacture CLUIZEL understands the importance of location: its Damville premises in Normandy, built in 1972, provide employment for 180 people, many of them local inhabitants. An active member of the local business community, the company advocates gender equality in the workplace. Without needing to apply a quota system, the human resources boast exemplary parity . The gender equality index in 2020 was 96 %.
Commitments CSR*
* Corporate Social Responsibility MANUFACTURE CLUIZEL • 76 • MANUFACTURE CLUIZEL
•objectives:Improving its environmental performance Designing environment-friendly products
CLUIZEL is synonymous with chocolate, worldwide.
An ethical economy
On a regional level, it is the name of a family business run on a human scale for 4 generations, proud of its origins and loyal to its birthplace. Today, the Manufacture CLUIZEL is the largest company in its rural community which it respects and helps to prosper.
• Contributing to the social development (of its employees, and planters)
Our focus is people
The Manufacture CLUIZEL is engaged in the local economy in terms of employment as well as fiscal responsibility: since its creation, it has always been committed to transparency and paying all of its taxes in ThisFrance.people-first ethic also governs relations with its partners, in Normandy and around the world: since 1999, cocoa bean planters who supply the company have also been its partners, which implies the respect of several commitments.
Finally, of course, we ensure full traceability of the cocoa beans, namely with the help of planters and the excellent standards of work on the plantations.
For the environment:
100%
* Meets French norms
ln addition, CLUIZEL built its own organic waste water management facility in 2012 (reed bed filtration): a first in French food industry. Its water flows into a pond created by the company and home to fish and amphibians.
CLUIZEL is proud to have earned the CLEAN LABEL, a distinction which highlights the quality and natural purity of its chocolates. Our chocolates also bear the Noble Ingredients label, created by the Manufacture CLUIZEL in 1999 and which is the only one of its kind worldwide. All of its chocolates are guaranteed:
Moreover, the Manufacture CLUIZEL is committed to significantly increasing the proportion of organic creations in its catalogue, premium chocolates with complex and aromatic taste profiles.
80%
Constantly looking for new ways to reduce its environmental footprint, The Manufacture CLUIZEL recycles and reuses its waste. The totality of its cocoa bean hulls, the only agricultural waste produced, are recycled: 80% in the form of natural agricultural fertilizer, 10% as herb teas and 10% as additives for animal feed.
• No nanoparticles (no E171 or E172)
To consumers:
Recyclable packaging*
• 100% pure cocoa butter
in the energy mix
IN 2022 Traceability Cocoa beans purchased above fair-trade price Child labour Official French gender equality index 96 100 100% recycled waste (cocoa beans) 100%100%100%0
ENVIRONMENTAL AND HEALTH
C ommitments
Authorised Economy Operator since 2012 Living Heritage Company since 2012 2024 OBJECTIVES
CERTIFICATIONS
Renewable energies
MANUFACTURE CLUIZEL • 98 • MANUFACTURE CLUIZEL
The Manufacture CLUIZEL relies increasingly on renewable energies to run its premises. Today, these represent 30% of its energy use, and, within the next three years, this figure should increase to reach 80 %.
• 100% natural origin colours
• No soy lecithin, no GMOs, no added flavours
Finally, the packaging used for CLUIZEL products is now eco-designed: within the next 3 years, 100% of its packaging will be recyclable.
the cocoa beans does the Manufacture CLUIZEL carefully select but also all the raw materials used for the making of its chocolate creations and fillings.
The Manufacture CLUIZEL created a unique quality commitment, the only one of its kind in the whole world, which certifies the fine selection of raw materials and appears on every single product. This ‘Noble Ingredients’ commitment provides professionals with the guarantee that only pure cocoa butter, Bourbon vanilla pod and sugar are used in the recipes. Moreover, CLUIZEL chocolates are guaranteed without soy and without added
Furthermore, the Manufacture CLUIZEL continues to be a forerunner by removing coloring E171-E172 from its products in order to provide their customers with products even more pure and natural.
Excellence of TASTE
MANUFACTURE CLUIZEL • 11
Notflavors.only
3.1. 2.
Confectioner
The Manufacture CLUIZEL is one of the few Cacaofèviers® in the world to master the processing of cocoa bean into cocoa paste first, and then into dark, milk or white chocolate.
Cacaofèvier®
MANUFACTURE CLUIZEL • 13
The Manufacture CLUIZEL designs its own filling recipes: praliné, almond paste, caramel, nougatine, liqueur, gianduja...
Chocolate Maker
The Manufacture CLUIZEL processes chocolates before coating them with a thin layer of chocolate and decorating them. CRAFTS
3
The family structure enables to be in direct relation with all the company departments, thus making me feel completely integrated to the Manufacture CLUIZEL team and impli cated in the creation of products. Finally, I like to work with the Manufacture CLUIZEL products because they ”speak for themselves” in so much for their taste as for their quality. It is ideal when I give trai ning sessions or make demonstrations, the seduction operates immediately.”
It gives me the possibility to fully express myself professionally. I am free to represent the brand with creations which are a reflec tion of myself and my way of working.
Jordi Puigvert Colomer CHEF
After working in the most prestigious res taurants and pastry shops, Jordi Puigvert Colomer was finalist of ”The Best Restau rant Dessert” championship in 2007. He then taught pastry-confectionary and plated des serts in the Hotel School of Girona for several years in parallel with his consulting activity. He created his own company ”Sweet´n Go” more than ten years ago with the aim of sha ring his avant-guard pastry and chocolate technics through trainings and consulting activities to high-end pastry shops, hotels, restaurants, chocolate makers and caterers all around the world.
”The word which most perfectly describes the Manufacture CLUIZEL is ”quality”. It uses noble ingredients and creates products which combine perfectly with my profile of pastry chef. It is why I have been collabo rating with the Manufacture CLUIZEL now since several years.
CLUIZEL
©CluizelManufacture LEMONY PRALINE by Jordi Puigvert Colomer MANUFACTURE CLUIZEL • 15
• Plantation Chocolates with incomparable flavours and aromatic profiles
We are hereunder introducing our wide range of chocolates with recognized taste characteristics meeting an unequalled quality commitment :
• “Craft” Chocolates to meet all your needs, as a chocolate professional
CLUIZEL chocolate is produced in the form of Mini Grammes®, which are 0.25 gram pellets, for easy, fast and accurate use.
16 • MANUFACTURE CLUIZEL
Couverture CHOCOLATES
• “Organic Grands Crus” , typical of leading cocoa-growing territories
• “Accords d’Exception” Chocolates with exceptional and unique flavours
• Gourmet Chocolates with natural ingredients for varying recipes
Since 1948, the Cluizel family has been narrating the story of chocolate “Chocolats d’Exception”. As one of the rare independent Cacaofèvier® in the world, the Manufacture CLUIZEL perfectly masters each step of the transfor mation of the cocoa beans into chocolate.
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An encounter, a terroirsUniquechocolate
Chocolate earns the “Plantation chocolates” qualification only if it is made entirely from cocoa beans from one and the same plantation. It’s higher quality than a “single-origin chocolate”, whose beans come from only one country, and even superior to a “grand cru”, whose beans come from a single region. The cocoa beans are carefully selected from the world’s most strictly run cocoa plantations, respecting nature and purity to the utmost.
Our planters, our partners
Plantation CHOCOLATES
With its Plantation Chocolates, the Manufacture CLUIZEL embarks on a quest for ancestral flavours, genuine and untainted: it works with the very essence of chocolate. With these singular, unadulterated cocoas, enhanced by exceptional processes, the Manufacture sets itself apart: its approach and its process are exemplary in every way.
Sharingpartnerships.apassion for exceptional products, the CLUIZEL workshops and plantation owners work together to develop premium chocolates as well as to raise and maintain the living conditions of their families while respecting their country’s cultural standards and customs. Today, the Manufacture maintains direct and trusted relationships with each of its 7 exclusive partners.
For 20 years, each of our Plantation Chocolates has told a story, featuring the encounter of the Manufacture and the planters’ families with whom it works. The ties that unite them are made up of dialogue, respect and constant exchange. As a tribute to these families who make the CLUIZEL adventure possible around the world, these chocolates are named after the plantation their beans come from, showcasing the value of these
For over 70 years, Manufacture CLUIZEL has showcased the origin and quality of the cocoa beans it uses through the knowhow and expertise of a professional Cacaofèvier®.Taking this approach one step further, the cocoa percentage has been reassessed and raised in some of our Plantation Chocolates,
ADJUSTING YOUR RECIPES TO THE NEW COCOA PERCENTAGES IN PLANTATION CHOCOLATES
HIGHER COCOA PERCENTAGES IN PLANTATION CHOCOLATES
The simple equation below will help you to adapt your existing recipes:
PKY = X x ( ) Z = X - Y
P = New cocoa % in Plantation couverture chocolate X = Quantity of couverture chocolate with the initial % Y = Quantity of couverture chocolate with the new % Z = Quantity of sugar to be added
OUR DARK PLANTATION CHOCOLATES AND THEIR NEW COCOA %
Vila Gracinda Plantation 67 %73 % 0,92
An flavourexceptionalprofile
You will need to use 1.15 kg of 71% cocoa Dark Mangaro Plantation Chocolate and add 0.10 kg of sugar to your recipe. Weighing a total of 1.25 kg, these ingredients will ensure that your recipe maintains its delicate balance.
To determine the quantity of Mangaro Noir, 71 % cocoa dark chocolate to use:
U nique artisanalandroasting
A unique, qualitativeeminentlyapproach
Here, again, the Manufacture raises the bar. To avoid altering the cocoa’s multiple aromatic notes or losing any nutritional value, different roasting processes have been developed for each terroir, slow, more homogenous and using low temperatures.
For example, in a recipe using 1.25 kg of 65% cocoa Dark Mangaro Plantation Chocolate:
Fermentation
enabling them to express their full flavour potential. With their over 70% cocoa content, they unleash their full power with less added sugar, allowing you to develop recipes with more pronounced flavours.
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K = Former cocoa % in Plantation couverture chocolate
El Jardín Plantation 69 %75 %
On a permanent quest for quality and excellence, the Manufacture has ramped up its Plantation Chocolates to enhance their flavour profile. All of our chocolates now boast percentages of over 70% cocoa, or more. To facilitate traceability, the cocoa beans are sent from the plantations to the Manufacture’s Normandy workshops as soon as they have been dried. Each of the stages in Plantation Chocolate making are controlled without fail
Mokaya Plantation 66 %75 % 0,88
Mangaro Plantation 65 %71 % 0,92
Los Anconès Plantation 67 %73 % 0,92
Z = 1,25 - 1,15 = 0,10 kg
Permanent and transparent exchange between the Manufacture and its partner planters have enabled them to leverage ancestral savoir-faire. Together, they have developed exclusive fermentation processes, one for each cocoa bean. Always carried out at the plantation itself, fermentation is a key stage on the road to excellence. It is the stage that reveals the natural taste profile of the cocoa beans and the aromatic range of their terroir.
7165Y = 1,25 x ( ) = 1,15 kg
Working with a Plantation Chocolate requires dedication and determination. Three factors guarantee the quality and unique character of the chocolate: terroir, fermentation and roasting the beans. Working closely with planters, the Manufacture uses a mix of age-old agricultural methods, ancestral fermentation processes and new roasting techniques. Over twenty trials were carried out to determine the ideal “fermentationroasting” combinations. This hard work paid off: the chocolates thus created can be qualified as perfect.
K = 65 (the chocolate’s former cocoa %) P = 71 (the chocolate’s new cocoa %) X = 1.25 kg
NEW COCOA % (P)PLANTATION FORMER COCOA % (K) RATIO (K/P) 0,92
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 sugar: 25 %fats: 43,5 %cocoa: 75% COCOA FRUITYSPICY WOODY FINISHLONGACIDIC 3 kg • re f. 20582 sugar: 27 %fats: 43 %cocoa: 73 % TASTING NOTES Notes of roasted cocoa, spiced and woody, grassy notes, aftermelt of tropical and candied fruits COCOA SPICYFRUITY WOODY FINISHLONGACIDIC 3 kg • réf. 20592 sugar 25 %fats: 43,5 %cocoa: 75 % COCOA SPICYFRUITY WOODY FINISHLONGACIDIC 3 kg • re f. 20489 MOKAYADARK ORGANIC PLANTATION 75 % sugar: 27 %fats: 43,5 %cocoa: 73 % TASTING NOTES: Liquorice stick and raw cocoa, tart notes, points of green olive, aftermelt of raisins and dried apricots COCOA SPICYFRUITY WOODY FINISHACIDICLONG 3 kg • re f. 20494
Located in the Gulf of Guinea in Africa, São Tomé is a small island on the equator. Its volcanic soil and equatorial climate are so much suitable for cocoa trees that São Tomé is nicknamed the “chocolate island”. The nearby Atlantic Ocean sprays on the beans from the Vila Gracinda Plantation a hint of iodine.
DARK EL JARDÍN in the Finca El Jardín, in the flood- plains of the Ariari river, the El Jardín Plantation extends over 20 hectares. It is protected by an exceptionally luxurious environ ment that gives the cocoa trees their richness. The name of the El Jardín Plantation evokes the Meta region, which overflows with natu ral “jardin” of breath-taking beauty.
TASTING NOTES:
ORGANIC PLANTATION 73 % FREE
MANUFACTURE CLUIZEL • 2322 • MANUFACTURE CLUIZEL
Santo Amaro, SÃO-TOMÉ
Hints of honey, caramel, mild tart notes, roasted cocoa, pep pery and woody notes, liquorice notes, minty and fresh
Fuente de Oro, COLOMBIA
GLUTEN
PLANTATION Chocolates
San-Francisco de Macoris, DOMINICAN REPUBLIC
TASTING NOTES:
Tapachula, MEXICO
DARK LOS ANCONÈS
PLANTATION 75 % Located
Biscuit, soft exotic fruits, gingerbread, hot cocoa, notes of citrus and pepper GLUTEN FREE
In the heart of the Caribbean, to the west of San Francisco de Macoris, the Los Anconès Plantation, situated at the centre of the island at a slight altitude, benefits from the abundant warm rains brought by the trade winds. Since 1903, the Rizek family has cultivated cocoa beans, under the protec tion of the palm trees, using no pesticides.
DARK VILA GRACINDA PLANTATION
73 %
The Plantation Chocolates are the reflection of our Cacaofèvier® know-how. Each chocolate presents an exceptional aromatic profile resulting from our durable collaboration founded on exchange and sharing with the planter. All the chocolates of this range will convey a strong personality to your creations, for unique achievements at your own image. We have ramped up the cocoa content in our Dark Plantation Chocolates to enhance their flavour profile. With a minimum of 70% cocoa content, they unleash their full power with less added sugar, allowing you to develop recipes with more pronounced flavors.
The Mokaya Plantation is situated in the Chiapas region, the cradle of cocoa, which extends to the border of Guatemala. Almost 2000 years before this era, the Mokayas, an indigenous fishermen people, were fond of a drink made from cocoa pulp or seeds: the first “cho colate” in the world, called “kakawa”.
“Coming from Normandy myself, I naturally agreed to CLUIZEL as their Asia Pacific ambassador Chef 5 years ago. In addition to this role, we share the same passion and the same taste for high-quality artisan chocolate. In fact, making chocolate with unique flavour takes more than just tech nical prowess, it also demands passion and crea tivity. The alchemy of these criteria is what makes the Manufacture and me a perfect match. For me, CLUIZEL is always true to its objectives: to use the best quality cocoa beans from the Plantation, and share this culture of excellence with I would like to thank CLUIZEL for giving me the opportunity to repre sent its savoir-faire the best way I know how, through my creativity and desserts.
make products infused with passion
”
Dairy, creamy, buttery cara mel, roasted cocoa, fleeting notes of berry, spicy cocoa COCOA SPICYFRUITY CARAMEL FINISHBISCUITLONG sugar 20 %fats: 46 %cocoa: 50 % TASTING NOTES: Dark caramel, exotic fruits, raisins, light honey and points of gingerbread TASTING
CEDRIC PERRET
MANUFACTURE CLUIZEL • 2524 • MANUFACTURE CLUIZEL
professional users.
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 Situated in the Bahia region in Brazil, the Riachuelo Plantation benefits from a lush environment, in the heart of the Atlantic Forest close to the ocean. Ilheus, BRASIL sugar: 18 %fats: 48 %cocoa: 51 %
ALEXIS BOUILLET
TASTING NOTES: NOTES: LAGUNA
join Manufacture
TASTING NOTES: Biscuit, tart exotic fruits, gingerbread, hot cocoa, notes of citrus and pepper TASTING NOTES: Plum, roasted cocoa, hot butte red apple, liquorice, tart notes, tropical pepper, refreshing minty notes In Africa, in the north-west of the island of Madagascar, the Mangaro Plantation lies in the rich valley of the Sambirano River. MADAGASCARAmbohimarina, sugar : 29 %fats 42 %cocoa: 70 % TASTING NOTES: Roasted cocoa beans, dried fruits and nuts, red currant, aftermelt of fruity sweet pep per and raw cocoa 3 kg • re f. 20530 3 kg • re f. 20480 MANGARODARK PLANTATION 71 % COCOA SPICYFRUITY WOODY ACIDIC COCOA SPICYFRUITY WOODY FINISHLONGACIDIC FINISHLONG COCOA FRUITYSPICY WOODY FINISHLONGACIDIC sugar: 29 %fats: 45 %cocoa: 71 % DARK LA LAGUNA PLANTATION 70 % sugar: 29 %fats: 40,5 %cocoa: 70 % Plantation La Laguna is nestled in the mountainous forest of Alta Verapaz, central Guatemala. Lanquín, GUATEMALA 3 kg • re f. 20586 RIACHUELODARK PLANTATION 70 % Situated in the Bahia region in Brazil, the Riachuelo Plantation benefits from a lush environment, in the heart of the Atlantic Forest close to the ocean. Ilheus,BRASIL
Cappuccino, hot cocoa, hazelnut, toast, buttery cara mel, notes of intense cocoa 3 kg • re f. 20588 3 kg • re f. 20518 3 kg • re f. 20501 RIACHUELOMILK PLANTATION 51 % MANGAROMILK PLANTATION 50 % COCOA FRUITYSPICY CARAMEL FINISHLONGBISCUIT COCOA FRUITYSPICY CARAMEL FINISHLONGBISCUIT MILK LA
“WORLD CHAMPION PASTRY MAKER 2011 – WORLDSKILLS COMPETITION” CLUIZEL ASIA PACIFIC AMBASSADOR & CO-FOUNDER OF “TWINS’ CREATIVE LAB” – TAIPEI - TAIWAN
PLANTATION 47 % sugar 22 %fats: 43,5 %cocoa: 47 % In Africa, in the north-west of the island of Madagascar, the Mangaro Plantation lies in the rich valley of the Sambirano River. MADAGASCARAmbohimarina, Plantation La Laguna is nestled in the mountainous forest of Alta Verapaz, central Guatemala. Lanquín, GUATEMALA
“From a company standpoint, I appreciate the family values and savoir-faire of the Manufacture CLUIZEL, the continual search for quality growers, working on a human-scale and the highly res pectful relations with pastry making professionals. These are the rea sons we have been working toge ther closely for over 4 years. From a product stand point, I respect their dedication to making high quality chocolate: a discernible “Cluizel signature” sets their products apart. This same demanding quality can be found in their range of pralinés, made the oldfashioned way for truly exceptional results. Finally, from a user’s point of view, I can create my desserts with total confidence in the quality of the products, no need to dress them up. And this holds true for the Clair de la Plume fine dining restaurant, the bistro and the boutique.”
PASTRY CHEF AT LES MAISONS DU CLAIR DE LA PLUME (1-STAR RESTAURANT IN THE MICHELIN GUIDE) –WINNER OF THE PROMOTION PASSION DESSERT 2021 AWARD IN THE GUIDE MICHELIN
“I always remember with pleasure the first time I met Marc Cluizel. Very likeable and authentic. The Cluizel family shines with perfec tion, with craftsmanship and with tradition. A very family-oriented workshop with charm and charac ter. I love the plantation couver tures, especially the “Los Ancones” from the Dominican Republic. The flavours are ama zing, so varied and mega intense. It takes a simple hot chocolate to a whole new level. But for me, among the best products are the pralines, especially the praliné Corsé. Incomparable. I often use it as it is: In pralines, fillings for macarons, in pate à choux, tartelettes and desserts. The consistency and the taste, they are just perfect for me! I look forward to every visit to Damville and am very happy that CLUIZEL is there for pâtis siers like us and that we can work with such great products! Thank you so much!”
“ORGANIC GRANDS CRUS” Chocolates
MANUFACTURE CLUIZEL • 2726 • MANUFACTURE CLUIZEL
San MartÍ it flows into the Pacific Ocean, the Río the Equator’s and the the Grand
n, PERU At
n, PERU TASTING NOTES: Norman orchard fruits, apple, pear, herbaceous notes, spiced, roasted cocoa, creamy notes TASTING NOTES: spiced hot chocolate, vanilla caramel, blackcurrant sugar 28 %fats: 45 %cocoa: 48 % Before
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 sugar: 30 %fats: 42 %cocoa: 70 % At the edge of the Peruvian Amazonian jungle, the organic Grand Cru San Martín cocoa terroir is found amidst lush surroundings, enjoying a hot, humid climate.
cocoa terroir of
San MartÍ the edge of the Peruvian Amazonian jungle, the organic Grand Cru San Martín cocoa terroir is found amidst lush surroundings, enjoying a hot, humid climate.
Guayas crosses
Cru Guayas. Guayas, EQUATOR sugar: 30 %fats: 42 %cocoa: 70 % TASTING NOTES: hot chocolate, roasted cocoa, vanilla, dried fruit, black tea, green and fruity notes 3 kg • re f. 20552 3 kg • re f. 20562 3 kg • re f. 20557 COCOA SPICYFRUITY CARAMEL BISCUITLONGFINISHCOCOACOCOA SPICYFRUITYFRUITYSPICYWOODYWOODYFINISHLONGACIDICACIDICLONGFINISH ORGANIC GRAND CRU DARK SAN MARTÍN 70 % ORGANIC GRAND CRU MILK SAN MARTÍN 48 % ORGANIC GRAND CRU GUAYASDARK 70 % GLUTEN FREE GLUTEN FREE GLUTEN FREE MARCO D’ANDRÉA EXECUTIVE PASTRY CHEF AWARDED PATISSIER OF THE YEAR IN GERMANY BY GAULT&MILLAU (2020) “THE FONTENAY”, HAMBURG, GERMANY
Midway between Plantation chocolate and “Accords d’Exception”, the “Organic Grands Crus” are lecithin-free and their strong character makes them ideal for coating and for all your chocolate creations. The San Martín and Guayas “Organic Grands Crus” respectively originate from Peru and the Equator. These unique terrains define the typical characteristics and strength of their aromatic notes.
largest river basin
breathes life into
finish.
with
Biscuit notes & Creamy
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 sugar: 1 %fats: 55 %cocoa: 99 % TASTING NOTES: intense cocoa bean notes, toasted coffee accent, rosewood aromas COCOA COCOA FRUITY FRUITY SPICY SPICY SWEET SWEET SMOOTHNESS SMOOTHNESS FINISHLONG FINISHLONG ARCANGODARK 85 % sugar 14 %fats: 50 %cocoa: 85 % TASTING NOTES: woody, spiced accents, acidulated fruit notes The exceptional, intense flavour of this couverture chocolate requires delicate handling. Used like a spice, it enhances dishes to unveil new flavours. Powerful & Bitter Pure, robust and authentic, with a lavish, aromatic bouquet, this couverture chocolate offers flavour and inspiration. Intense & Spicy KAYAMBEDARK 72 % sugar: 27 %fats: 43 %cocoa: 72 % TASTING NOTES: red berry flavours, liquorice, slightly bitter cocoa VANUARIDARK 63 % sugar: 36 %fats: 40 %cocoa: 63 % TASTING NOTES: honey sweetness, red berries, peppery notes This couverture chocolate is the preserve of leading chefs. Intense, with subtle aromas, it brings elegance and sophistication to all your creations. Strong Aromatic& In a gently aromatic atmosphere, this couverture chocolate strikes the balance between flavour, intensity and indulgence. Fruity Balanced& 3 kg • re f. 20103 20 kg • re f. 20104 20 kg • re f. 20064 20 kg • re f. 20048 20 kg • re f. 20084 3 kg • re f. 20081 3 kg • re f. 20067 3 kg • re f. 20047 COCOA COCOA FRUITY FRUITY SPICY SPICY SWEET SWEET SMOOTHNESS SMOOTHNESS FINISHLONG FINISHLONG NOIR INFINI 99 % “ACCORDS D’EXCEPTION” Chocolates Our “Accords d’Exception” Chocolates are obtained from the association of quality cocoa beans which rings with unique aromatic notes in perfect harmony. These exclusive creations emanate from our confectioner’s know-how perpetuated for four generations, and are ideal for professionals in search of a quality chocolate with intense aromatic notes for character creations. 3 kg • re f. 20670
CREAMY BISCUITCARAMEL SWEET SMOOTHNESSLONGFINISH KEWANE 34 % MANUFACTURE CLUIZEL • 2928 • MANUFACTURE CLUIZEL
TASTING NOTES: butter cake, vanilla cream, toasted biscuit, hints of lemon With its light golden hue, this chocolate expands the usual spectrum of chocolate choices. Upon tasting, it reveals a creamy texture of butter-cake notes, a delightful soft vanilla caramel It will undoubtedly enhance your most inventive creations.
drops, soft, creamy vanilla caramel sugar: 42 %fats: 40 %cocoa: 34 %
This exceptional white chocolate marries creaminess and fresh chocolaty notes, creating a sweetness suitable for berries and indulgent creations. Smooth & Creamy 3 kg • re f. 20607 CREAMY
BRUNO LE DERF
KAYAMBEWHITE
CARAMELBISCUIT
CARAMELBISCUIT
SMOOTHNESSLONGFINISH
BEST CHOCOLATE CONFECTIONER OF FRANCE IN 2007
36 % sugar: 37 %fats: 44 %cocoa: 36 % TASTING NOTES: butter cake, vanilla custard cream, slight notes of cara mel and notes of freshness CREAMY
SMOOTHNESSLONGFINISH
SWEET
“Throughout my entire professional career, the CLUIZEL Manufacture has always been synonymous with quality. First Michel and now Marc have kept faith with this charter of noble products with unique and cha racteristic flavour. Since striking out on my own 6 years ago, the CLUIZEL Manufacture is not simply a sup plier; it is an indispensable partner to me in my work as a chocolate confectioner. It is crucial to me that the CLUIZEL Manufacture has remained a family business with an emphasis on the quality, rather than the volume of the product. As with their Plantation Chocolates, each product must have the required aromatic profile, which can take several years to achieve. The range of Plantation Chocolates (dark, milk-wherever the aro matic notes enable it-and cocoa paste) adds genuine value for us as professionals, allowing us to customise our recipes to delight our customers’ taste buds. Marc Cluizel and the whole team at the Manufacture are always attentive to customers, expanding their range in response to the evolution of our profession.”
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 ELIANZAWHITE 33 % sugar: 47 %fats: 38 %cocoa: 33 % TASTING NOTES: crème brulée, butter biscuits, accents of honey This chocolate strikes the balance between sweet indulgence and milky creaminess. Milky Vanilla& 3 kg • re f. 20614 20 kg • re f. 20615
ELIANZADARK 55 % sugar: 44 %fats: 37 %cocoa: 55 % TASTING NOTES: toasted cocoa, liquorice, fresh star anise notes KAYAMBEMILK 45 % ELIANZAMILK 35 % sugar: 31 % sugar: 41 % fats: 43 % fats: 39 % cocoa: 45 % cocoa: 35 % TASTING NOTES: salted butter, honey notes, hints of cocoa TASTING NOTES: caramel ice cream, toasted cocoa notes This couverture chocolate is a basic staple: it will cover all your creations with simple elegance. Round Chocolatey& This couverture chocolate reveals an aromatic cocoa bouquet and a unique and generous creamy flavour. This is the milk chocolate of choice for leading chefs. Milky & Bitter This elegant couverture chocolate has a pleasingly indulgent cocoa flavour. It can be used in many different ways. Sweet Creamy& VANUARIMILK 39 % sugar: 36 %fats: 41 %cocoa: 39 % TASTING NOTES: intense whole milk flavour, subtle caramelised notes The balance of this couverture chocolate makes it stand out: cocoa, sugar and creamy velvety smoothness combine to create a refined sweetness. Smooth Caramelized& 20 kg • re f. 20058 20 kg • re f. 20434 20 kg • re f. 20402 3 kg • re f. 20053 3 kg • re f. 20433 3 kg • re f. 20401 3 kg • re f. 20450 COCOA SPICYFRUITY SWEET SMOOTHNESSLONGFINISH COCOA CARAMELCREAMY SWEET SMOOTHNESSFINISHLONG COCOA CARAMELCREAMY SWEET SMOOTHNESSFINISHLONG COCOA CARAMELCREAMY SWEET SMOOTHNESSFINISHLONG MANUFACTURE CLUIZEL • 3130 • MANUFACTURE CLUIZEL
SWEET
A UNIQUE COUVERTURE With real caramel bits Made with over 40 % cocoa With intense creamy notes No added flavours Just the taste of ingredients conforming to our “Noble Ingredients” commitment The production of a special caramel in our Workshops The selection of beans to harness their flavour as a perfect match for the milk and caramel: cocoa notes which do not overwhelm the milk or caramel The blending skill needed to combine the 2 textures : the couverture, the caramel bits Just a hint of sweetness AN UNMISTAKABLE FLAVOUR Z KARAMEL TASTING NOTES: intense fruity coffee, toasted notes sugar: 32 %fats: 39 %cocoa: 60 % Dark chocolate with roasted and ground pure Arabica coffee beans TASTING NOTES: gentle caramel sweetness and crunch, fresh cream sugar: 31 %fats: 39 %cocoa: 43 % Milk chocolate with 43 % cocoa and real caramel bits Z KARAMELZCAFÉ 3 kg • re f. 20200 3 kg • re f. 20460 • REAL PURE ARABICA COFFEE BEANS PURE COCOA BUTTER NO ADDED BOURBONREALWITHOUTFLAVORSSOY•CARAMELSBITSPURECOCOABUTTERNOADDEDFLAVORSWITHOUTSOYVANILLAPOD• Our Gourmet couverture chocolates are the symbol of our quality commitment “Noble Ingredients”. Caramel bits fabricated in our workshops and authentic ground coffee beans are mixed directly into our preparations. These added ingredients infuse naturally their aromatic richness No added aromas thus giving a genuine taste. Perfect chocolates to realise unique and gourmet creations!
GOURMET Chocolates
MANUFACTURE CLUIZEL • 3332 • MANUFACTURE CLUIZEL
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 CAOZELOMILK 38 % sugar: 38 %fats: 40 %cocoa: 38 % TASTING NOTES: milky biscuits, creamy caramel, honey, cocoa, driedThisfruitscouverture chocolate gently unveils a delicate cocoa with delightful hints of creamy caramel and biscuit. Polyvalent 20 kg • re f. 20428 CAOZELOWHITE 30 % sugar: 43 %fats: 35 %cocoa: 30 % TASTING NOTES: freshness of cocoa butter, vanilla cream, gourmet milkThisjam well-rounded chocolate provides well-balanced indulgent vanilla; the nuanced dulce de leche finish enhances its sweet roundness. Polyvalent 20 kg • re f. 20630 sugar: 34 % sugar: 45 %fats: 41 % fats: 34 %cocoa: 66 % cocoa: 55 % COCOA COCOA FRUITY FRUITY SPICY SPICY SWEET SWEET SMOOTHNESS SMOOTHNESS FINISHLONG FINISHLONG COCOA CARAMELCREAMY SWEET SMOOTHNESSFINISHLONG CREAMY CARAMELBISCUIT SWEET SMOOTHNESSLONGFINISH TASTING NOTES: gourmet, grilled cocoa, woody, spicy, fruity, lightly acidulated, dried fruits TASTING NOTES: gourmet hot chocolate, vanilla cocoa with a spicy and grilled cocoa finish 20 kg • re f. 20110 20 kg • re f. 20115 CAOZELODARK CAOZELODARK 66 % 55 % This couverture chocolate reveals rich, concentrated cocoa notes. Polyvalent This chocolate couverture featu ring delicious cocoa flavors offers flexibility, excellent fluidity and is easy to use. Polyvalent DARKZ60 60 % sugar: 39 %fats: 34 %cocoa: 60 % TASTING NOTES: herbaceous notes with lingering cocoa, vanilla With aromas of cocoa and low in fat, this is an ideal chocolate to use in all your fillings. FillingIdeal 20 kg • re f. 20040 DARKYZAO 70 % sugar: 29 %fats: 44 %cocoa: 70 % TASTING NOTES: hot chocolate, caramel, toasted cocoa, biscuit andAvanillasophisticated marriage of intense and aromatic cocoa notes, this chocolate couverture is easy to work with, making it ideal for coating and perfect for your chocolate creations. CoatingIdeal 20 kg • re f. 20094 COCOA COCOA FRUITY FRUITY SPICY SPICY SWEET SWEET SMOOTHNESS SMOOTHNESS FINISHLONG FINISHLONG “CRAFT” Chocolates Our Craft Chocolates have been designed to meet the needs of professionals, including confectioners, chocolate manufacturers, caterers and restaurant owners. Low-sugar, their good chocolate taste is perfectly suited to all your creations. Easy to use, they are particularly suitable for professionals handling large volumes. MANUFACTURE CLUIZEL • 3534 • MANUFACTURE CLUIZEL
AND OUR GUIDES TO HELP YOU IN YOUR CREATION PROCESS
FIND ALL OUR RECIPE SHEETS WRITTEN BY CLUIZEL’S PARTNER CHEFS
VISIT OUR WEBSITE DEDICATED TO PROFESSIONALS PROS.CLUIZEL.COM USING OUR CHOCOLATES recommended possible Dark El Jardín Plantation 75% Dark Mokaya Plantation 75% Dark Los Anconès Plantation 73% Dark Vila Gracinda Plantation 73% Dark Mangaro Plantation 71% Dark La Laguna Plantation 70% Dark Riachuelo Plantation 70% Milk Riachuelo Plantation 51% Milk Mangaro Plantation 50% Milk La Laguna Plantation 47% Dark San Martín 70% Dark Guayas 70% Milk San Martín 48% Dark Noir Infini 99% Dark Arcango 85% Dark Kayambe 72% Dark Vanuari 63% Dark Elianza 55% Milk Kayambe 45% Milk Vanuari 39% Milk Elianza 35% White Kewane 34% White Kayambe 36% White Elianza 33% Dark Yzao 70% Dark Caozelo 66% Dark Z60 60% Dark ZCafé 60% Milk ZKaramel 43% GRANDS«ORGANIC CHOCOLATESCRUS» VEGANLECITHINFREE ORGANIC GLUTENFREECOND. (KG/SACK) 3 2X10 MOULDINGBAR SORBETICEBISCUIT, PASTE FOUR QUARTER MOUSSE GLAZING COATINGGANACHE PLANTATION CHOCOLATES D’EXCEPTION»«ACCORDS CHOCOLATES «CRAFT» CHOCOLATES GOURMET CHOCOLATES White Caozelo 30% Milk Caozelo 38% Dark Caozelo 55 % MANUFACTURE CLUIZEL • 3736 • MANUFACTURE CLUIZEL
This year, the Manufacture is offering additional support with the Praliné Guide. Developed with the help of Chef Jordi Puigvert-Colomer, this manual will show you how to get the most out of CLUIZEL pralinés.
la manufacture du goût Recette élaborée par GUIDE LES BASIQUES BASICS GUIDE la manufacture du goût Recette élaborée par Cédric Perret la manufacture du goût Recette élaborée par Clément Martin la manufacture du goût Recette élaborée par Clément Martin GUIDE DE RECETTES PRALINÉ
To take the use of Couverture and Food Service Chocolates one step further, the Manufacture developed the Basics Guide a recipe manual covering all the key techniques to master the classics.
As for the Les Façonnables Guide, it proposes a number of recipes for chocolate bonbons, snacks, petit fours and plated desserts.
Using them in recipes containing ganache, cream, mousse, bavarois, crumbles, genoise or even ice cream, the chef gives you the keys to work with our pralinés, mixing and matching to expand your pastrymaking possibilities and enhance your chocolates and viennoiseries.
FILLINGS & MISCELLANEOUS
38 • MANUFACTURE CLUIZEL
The perfect expertise in our three crafts enables us to offer you a wide choice of fillings and miscellaneous products. As a “Cacaofèvier®” (cocoa bean selector), we manufacture the cocoa pastes and the cocoa nibs ourselves from quality beans. In addition, our role as a Confectioner enables us to offer you pralines, spreads, gianduja, nougat and almond paste, which we produce in our Normandy works hops, respectful of the traditions of the artisanal know-how recognised by our EPV
are complemented by the service products that we select for you, ever respectful of our commitment to “Noble Ingredients”. The diversity of this product range will enable you to incorporate a multitude of tastes and textures in your creations!
TheseLabel.
FRUITY PRALINÉ
The strength of hazelnuts balanced with the delicacy of almonds makes this praliné ideal for various creations. sugar: 50 %Almonds and hazelnuts: 50 % Almonds hazelnutsand DRIED FRUIT CARAMELBISCUIT SWEET GRAIN
FULL-BODIED products
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5
made with dried fruits Our dried fruit fillings are made in our Normandy workshops. Our know-how and rigorous selection of fruits allows us to create tasty fillings with intense dried fruit Thenotes.Manufacture CLUIZEL pralinés are crafted according to tradition and respect our inimitable OLD-STYLEknow-how.PRALINÉ • Rigorous selection of ingredients • Use of large calibrated whole dried fruits to obtain an homogeneous cooking • Cooked in large copper cauldrons • Traditionally ground with granite millstone MANUFACTURE CLUIZEL • 4140 • MANUFACTURE CLUIZEL
With an explosion of carame lised dried fruit notes, this tra ditional recipe for old-fashioned praliné is ideal for any purpose. sugar: 50 %Almonds and hazelnuts: 50 % Almonds hazelnutsand DRIED FRUIT CARAMELBISCUIT SWEET GRAIN SMOOTHNESSSIZE
OLD-STYLE PRALINÉ SMOOTHNESSSIZE
PRALINÉ Enjoy the full-bodied flavour of toasted nuts with their rich aroma. Popularly used for making ice cream. sugar: 40 %Almonds and hazelnuts: 60 % ALMONDPURE PRALINÉ Our most delicate praliné, thanks to its subtle almond flavour. sugar 50 %Almonds: 50 % Almonds 5 kg • re f. 21015 5 kg • re f. 21030 5 kg • re f. 210655 kg • re f. 21070 DRIED FRUIT CARAMELBISCUIT SWEET GRAIN SMOOTHNESSSIZE DRIED FRUIT CARAMELBISCUIT SWEET GRAIN SMOOTHNESSSIZEAlmonds hazelnutsand Cooked until: brown caramel Grain size: medium Texture: soft, light grains Cooked until: light caramel Grain size: medium Texture: grainy, soft Cooked until: full-bodied, very brown caramel Grain size: medium Texture: smooth, soft Cooked until: brown caramel Grain size: medium Texture: smooth, soft 2.5 kg • re f. 21020 2.5 kg • re f. 21067 PRALINÉS and
MONTÉLIMARNOUGAT FOR DIPPING 5 kg • re f. 21205 1.5 kg • re f. 21500 5 kg • re f. 212105 kg • re f. 21105
ALMONDPASTE 50% With
This Gianduja has a particularly smooth and creamy texture, revealing delicate notes of hazelnuts and vanilla cream with a hint of cocoa.SMOOTHNESSSIZE
The large hazelnuts, which are calibrated and fully roasted, bring their aromatic intensity to this smooth, soft paste. This paste is perfect for enhancing the flavour of your creations, wit hout the need for added sugar. an intense taste, this finely ground almond paste is easy to use.
Ideal for: cut into pieces, they are perfect for creating chocolate treats
1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 PURE HAZELNUTPASTE
Ideal for: frangipane, or
Ideal: chocolate fillings, flavou ring ice cream, or using as a spread
Ideal: perfect for fillings, or fla vouring ice creams/mousses
Grain size: smooth Texture: fluid
almond cream
In line with the authentic recipe, our Montélimar nougat is rich in almonds and pista chios, enhanced by a strong honey taste.
financier cakes
Grain size: fine Texture: smooth, soft
“HAZELNUTHEART” GIANDUJA DRIED FRUIT CREAMYCOCOA SWEET GRAIN
NIBS PRALINÉ The ideal praliné for very charac teristic cocoa creations. Adds character to even the simplest crème patissière. hazelnutsAlmonds, and cocoa nibs sugar: 45 %Almonds, hazelnuts, cocoa nibs: 55 % COARSEGRAIN PRALINÉ This praliné with toasted notes puts the emphasis on the crunchiness of the nuts. This old-style praliné gives your creations unique flavour and texture Almonds hazelnutsand sugar: 50 %Almonds and hazelnuts: 50 % HAZELNUTPURE PRALINÉ sugar: 50 %Hazelnuts: 50 % The power of hazelnut enhanced by caramelised sugar to inten sify the flavour of Paris Brest, dacquoise and other meringuebased cakes. Hazelnuts 5 kg • re f. 21055 5 kg • re f. 21050 5 kg • re f. 21069 Using our Pralinés ALMONDS HAZELNUTS %SUGAR MOUSSES GANACHES CREAMICE recommended optimal Full bodied praliné Old style praliné Pure hazelnut praliné Fruity praliné Pure almond praliné Coarse grain praliné Nib praliné ALMONDS AND HAZELNUTS % USE 50%50%50%50%50% 50%50% 45%55% (Almonds, hazelnuts, cocoa nibs) 40%50%50%50%60% DRIED FRUIT CARAMELBISCUIT SWEET GRAIN SMOOTHNESSSIZE DRIED FRUIT CARAMELBISCUIT SWEET GRAIN SMOOTHNESSSIZE DRIED FRUIT CARAMELCOCOA SWEET GRAIN SMOOTHNESSSIZE Cooked until: light caramel Grain size: medium Texture: grainy, coarse Cooked until: caramel Grain size: medium Texture: smooth, soft Cooked until: light caramel Grain size: large Texture: crunchy, coarse 2.5 kg • re f. 21058 MANUFACTURE CLUIZEL • 4342 • MANUFACTURE CLUIZEL
5.5 g/piece L 35 x 14.5 x h 14.5 mm Case of 1.5 kg
MEILLEUR OUVRIER DE FRANCE PÂTISSIER 2000 PÂTISSERIES & GOURMANDISES SHOP IN BOIS-COLOMBES (FRANCE)
“ I have worked with the Manufacture CLUIZEL for nearly 5 years. Five years of sharing the same values: being passionate about the profes sion, transferring knowledge and savoir-faire, and working with quali ty products. For my pastry making, I have a soft spot for the Vanuari 39% Milk Chocolate. I also work with Organic Grand Cru San Martin Dark Chocolate for my pastries and chocolate creations. And I love the Pure Hazelnut Praliné! The benevolent, people-oriented phi losophy of the Manufacture and its sales team make it easy—and a pleasure–to do business with them and work together.
STÉPHANE GLACIER
5 kg • re f. 21080
A delicious spread made with time-honoured techniques in the CLUIZEL workshops.
No colorants
Texture: smooth, creamy, coats well
”
1 2 3 4 5
TASTING NOTES: Roasted hazelnuts, milk chocolate and hazelnuts roasted with cocoa, vanilla-flavoured hazelnut chocolate cream.
CREAMINESS
27%
Stable when heated
Ideal: Filling for viennoiseries and desserts (doughnuts, fritters). Spread (bread, crepes).
5 kg format for professional use
No palm oil
No added flavours
Easy to use
MANUFACTURE CLUIZEL • 4544 • MANUFACTURE CLUIZEL
SUGARCOCOA
Whole slow-roasted and stone-ground hazelnuts
DISTINCTIVEFLAVOURUSE
Freezes well
NEW
Bourbon vanilla bean
27% Hazelnut spread
No GMOs
For over 70 years, the Manufacture CLUIZEL has used its Confectionery savoir-faire to create flavourful and authentic fillings and inclusions of exceptional quality. Today, its signature pralinés, which mine the wealth of its extensive savoir-faire, are references for professionals worldwide
The new 27% Hazelnut Spread is a showcase for CLUIZEL flavour and expertise: cocoa notes blend seamlessly with intense dried fruits and nuts notes, the result of roasting and grinding on a traditional granite stone, used to preserve the natural taste and intensity of the hazelnuts.
Intense hazelnut flavour
HAZELNUTSPREAD
GRINDFLUIDITYSIZE
DRIED FRUITS AND NUTS
And, of course, we guarantee that our 27% Hazelnut Spread contains no palm oil, no colorants, preservatives or added flavours.
Bake at for minutes. Make circles with a pastry
circle on
of cocoa beans bio roasted in our workshops.
Flakes
Form
of cocoa beans roasted in our workshops. Ideal for: a more intense cocoa flavour and a little crunch Ideal for: a more intense cocoa flavour and a little crunch 3 kg • re f. 21800 3 kg • re f. 21810 COCOAORGANIC NIBS COCOA NIBS
Flakes
170 – 175°C
7 – 8
Products made with COCOA
cutter.
Spread a thin layer of Gruétine a a
Our cocoa-based products can be used for all your recipes. They are easy to include and essential for your creations. To vary textures, enhance flavours or embellish your dishes, it’s up to you to let your creativity run wild! Ideal for: making chocolate smoother or allowing interiors to harden without modifying the flavours or adding sugar. A cocoa powder with an intense taste. Rich in cocoa butter, it won’t dry out your mixtures. Ideal for: cake, decoration,sauce COCOA BUTTER COCOA POWDER fats: 21 %cocoa: 100 % 4.5 kg • re f. 21000 3 kg • re f. 21005 Caramelised sugar with cocoa paste and roasted cocoa bean. 750 g • re f. 21009 GRUÉTINE MANUFACTURE CLUIZEL • 4746 • MANUFACTURE CLUIZEL
tuiles with the help of a tube. Or bend the Gruétine to shape.
silicone mat.
in
Roll the Gruétine around a cylinder. Leave to cool completely. Carefully remove the cylinder.
Step by Step
“I have had a lifelong affair with sweets. At the age of 9, my father opened an ice cream shop in his home town in Brazil where I got my first “sous chef” posi tion. Memories of fresh ice cream coming out of the machine haunted me, and I knew there could be no better job for me than becoming a pastry chef. I feel pas sionate about my work and I am always looking for the most authentic ingredients. I have run some of Helsinki’s top pastry kitchens and helped many chefs around the country and abroad, sharing my knowledge. CLUIZEL’s excellence in fla vours enable me to make amazing combinations for my creations. I understand there is more life to the products than just chocolate, having visited the Manufacture myself. I am fond of CLUIZEL Chocolate as I share the same passion for family business, handcraft and unique tastes.”
GUILHERME GUISE
EXECUTIVE PASTRY CHEF SAVOY, HELSINKI, FINLAND
SOUFFLÉTINE Can be frozen (coat with cocoa butter or chocolate beforehand) Preparation of original, very crunchy desserts Tip: in case of freezing and use of ganache, precoat with cocoa butter or chocolateCROUSTILLINESOUFFLÉTINE Shards of real crispy wafer with no vegetable fats. Puffed cereal grains to be incorporated into your creations to add a more pronouncedIdealcrunch.for: adding a delicate crunch to praliné or making a crunchy ganache. USE 2.5 kg • re f. 21007 2.5 kg • re f. 21820 Crunchy PRODUCTS A perfect format and cocoa dosage to create delicious pastries. 1.6 kg (approx.500 sticks) 3.2 g/stick L: 80 mm Minimum of 5 cartons per order Z 60 STICKS sugar: 39 %fats: 34 %cocoa: 60 % Dark chocolate sticks with a high cocoa content 3 kg (approx.300 sticks) 10 g/piece L 80 x 25 x h 5 mm GRANDETENEUR STICKS sugar: 35 %fats: 40 %cocoa: 63 % 3 kg • re f. 660011.6 kg • re f. 66002
MANUFACTURE CLUIZEL • 4948 • MANUFACTURE CLUIZEL
stick
TASTING NOTES: freshness, mild exotic fruits, honey, roasted hazelnuts, peppery cocoa,
vanilla 1 kg • re f. 20808 1 kg • re f. 20801 1 kg • re f. 20805 1 kg • re f. 20804 ORGANICMOKAYA PLANTATION GLUTEN FREE GLUTEN FREE
Notes of
roasted and
TASTING NOTES: Liquorice and raw cocoa, tart notes,
fine
almonds and
TASTING NOTES: Roasted cocoa beans, dried fruits and nuts, red currant, aftermelt of fruity sweet pep per and raw cocoa
recipes. MANUFACTURE CLUIZEL • 5150 • MANUFACTURE CLUIZEL
EL JARDÍN PLANTATION
LOS ANCONÈSORGANIC PLANTATION
points of green olive, aftermelt of rai sins and dried apricots
TASTING NOTES: Hints of honey, caramel, mild tart notes, roasted cocoa, peppery and woody notes, liquorice notes, minty and fresh
RIACHUELO PLANTATION
PLANTATION COCOA PASTES
As a result of their aromatic richness, the Plantation Cocoa Pastes enable to increase the percentage of cocoa and in this way create new and harmonised gustatory alliances. Used as an ingredient, the aromatic force of our cocoa paste will give a character and a real personality to your
SOPHIE DE BERNARDI
P = % of cacao in the desired coating
The calculation:
K= 70 % P= 74 % Y = 100 - 87 = 13 % 10000 - (100 x 74) 100 - 70 X= = 87 %
PLANTATION
You therefore need to mix 87 % of «La Laguna» couverture with 13 % of «La Laguna» cocoa paste.
spiced and woody, grassy notes, aftermelt of tropical and candied fruits
Biscuit, tart
citrus and pepper 1 kg • re f. 20807 1 kg • re f. 20802
LA LAGUNA PLANTATION
10000 - (100 x P) 100 - K Y= 100 - X X=
notes, tropical pepper, refre shing minty notes 1 kg • re f. 20809
TASTING NOTES: roasted cocoa, hot buttered liquorice, tart
YOUR OWN CHOCOLATE
CREATING
Exemple : You want to make La Laguna Plantation Chocolate with 74% cocoa content.
MANGARO PLANTATION
How can you boost a recipe’s cocoa percentage?
X = quantity (%) in the basic Plantation Chocolate coating Y = quantity (%) in the cocoa paste from the same Plantation Chocolate as the basic coating.
apple,
PASTRY
fruits, gin gerbread, hot cocoa, notes
GRACINDAVILA
“SOPHIE’SCHEFCAKES
TASTING NOTES: of roasted cocoa,
I have been working with Manufacture CLUIZEL for over four years. I like the authenticity of their natural products and the range of their aromatic palette. I especially love the El Jardín Plantation cho colate. I was won over by its varied notes, starting with the sweetness of honey, followed by flavours of red berries and finally, some slight ly peppery notes that remind me of peppermint, which I like. Manufacture CLUIZEL has unrivalled cho colate making know-how and offers quality products made with respect, passion and love.”
Notes
MANUFACTURE CLUIZEL • 5352 • MANUFACTURE CLUIZEL
Combining the cocoa pastes with the corresponding chocolate coating allows you to increase the percentage of cocoa and create a unique chocolate coating in itself.
Plum,
K = % of cacao in the basic Plantation Chocolate coating
TASTING NOTES: exotic of
This is why they are produced in a traditional way with our Dark Kayambe 72%, Milk Kayambe 45% and White Kayambe 36%.
Packed in tailor-made honey-combed trays, they are carefully protected to minimise the risk of damage during transport.
FAÇONNABLES
Created in 2003, this range of products is one of CLUIZEL’s innovations. The main feature of these hollow chocolate shells is the incomparable thinness of the edges and the high quality of the chocolate. Finesse of shape, strength of chocolate: this is the balance we aim to offer with each of our Façonnables.
54 • MANUFACTURE CLUIZEL
DARK INGOT Contents: 30 ml L 120 x l 25 x h 15 mm / ≃ 11.5 g/piece 84 pcs/case WHITE INGOT Contents: 30 ml L 120 x 25 x h 15 mm / ≃ 11.5 g/piece 84 pcs/case LITTLE WHITE RONDINE Contents: 15 ml Ø 40 x h 15 mm / ≃ 4.5 g/piece 144 pcs/case LITTLE DARK RONDINE Contents: 15 ml Ø 40 x h 15 mm / ≃ 4,5 g/piece 144 pcs/case LITTLE DARK INGOT Contents 15 ml L 60 x l 20 x h 15 mm / ≃ 5.5 g/piece 135 pcs/case WHITE RONDINE Contents: 30 ml Ø 60 x h 15 mm / ≃ 11 g/piece 72 pcs/case DARK RONDINE Contents: 30 ml Ø 60 x h 15 mm / ≃ 11 g/piece 72 pcs/case ref. 23230 ref. 23233 ref. 23474 ref. 23100 ref. 23502 ref. 23470 ref. 23098 These Façonnables are ideal for the creation of small flat appetizers, snacking style, or to ally with other dessert elements on a plate, in accordance with latest trend recipes. With these smaller portions, your customers will not leave a single crumb! You can also create tarts without pastry, and therefore gluten-free. Let your imagination run wild: our Façonnables “Slim” will introduce an original and gourmet touch to your creations! Slim MANUFACTURE CLUIZEL • 5756 • MANUFACTURE CLUIZEL
DARK CUBE Contents: 55 ml 41 x l 41 x h 41 mm / ≃15 g/piece 40 pcs/case DARK RECTANGLE Contents: 60 ml L 120 x 25 x h 30 mm / ≃ 20 g/piece 42 pcs/case DARK TEARDROP Contents: 75 ml L 100 x l 50 x h 35 mm / ≃ 21 g/piece 32 pcs/case MILK RECTANGLE Contents: 60 ml L 120 x l 25 x h 30 mm / ≃ 20 g/piece 42 pcs/case DARK MINI RECTANGLE Contents: 20 ml L 60 x 20 x h 25 mm / ≃ 9 g/piece 135 pcs/case DARK CONE Contents: 40 ml Ø top 45/ Ø base 17 x h 65 mm ≃ 14 g/piece / 24 pcs/case ref. 23200ref. 23130 ref. 23220 ref. 23430 ref. 23432 ref. 23115 DARK ROUND Contents: 80 ml Ø 60 x h 35 mm / ≃ 18 g/piece 48 pcs/case MILK ROUND Contents: 80 ml Ø 60 x h 35 mm / ≃ 18 g/piece 48 pcs/case DARK LITTLE SPHERE CUP Contents: 20 ml Ø 50 mm ≃ 5.5 g/piece 48 pcs/case (24 spheres) DARK SPHERE Contents: 50 ml Ø 70 mm / ≃ 12.5 g/piece 30 pcs/case (15 spheres) WHITE SPHERE Contents: 50 ml Ø 70 mm / ≃ 12.5 g/piece 30 pcs/case (15 spheres) MILK SPHERE Contents: 50 ml Ø 70 mm / ≃ 12.5 g/piece 30 pcs/case (15 spheres) DARK DROP Contents: 55 ml L 75 x 45 x h 35 mm / ≃ 18 g/piece 32 pcs/case WHITE DROP Contents: 55 ml L 75 x 45 x h 35 mm / ≃ 18 g/piece 32 pcs/case Cups The Façonnables are perfect for creating plated desserts and individual pastries. ref. 23480 ref. 23484 ref. 23486 ref. 23225 ref. 23460 ref. 23165 ref. 23465 ref. 23167 MANUFACTURE CLUIZEL • 5958 • MANUFACTURE CLUIZEL
DARK SQUARE L 24 x 24 x h 11 mm ≃ 1.8 g/piece 384 pcs/case DARK OVAL L 32 x 19 x h 13 mm ≃ 1.9 g/piece 384 pcs/case DARK HEART L 27 x 27 x h 13 mm ≃ 2 g/piece 384 pcs/case DARK RECTANGULAR L 30 x 16 x h 13 mm ≃ 1.9 g/piece 384 pcs/case DARK ROUND Ø 27/h 11 mm ≃ 1.8 g/piece 384 pcs/case MILK ROUND Ø 27/h 11 mm ≃ 1.8 g/piece 384 pcs/case WHITE ROUND Ø 27/h 11 mm ≃ 1.8 g/piece 384 pcs/case Caissettes The “Caissettes” are perfect for creating sweet or savoury petit fours. Several forms are proposed in order to allow your creativity to express itself. ref. 23020 ref. 23022 ref. 23025 ref. 23045 ref. 23000 ref. 23065 ref. 23004 DARK SQUARE L 24 x 24 x h 18 mm ≃ 3.5 g/piece 288 pcs/case DARK ROUND WITH PLEATS Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case BLACK ROUND Ø 27/h 18 mm ≃ 3.5 g/piece 288 pcs/case MILK ROUND Ø 27/h 18 mm ≃ 3.5 g/piece 288 pcs/case DARK TART Ø base 30 / Ø top 43/h 15 mm ≃ 3 g/piece 100 pcs/case MILK WITHROUNDPLEATS Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case WHITE ROUND WITH PLEATS Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case Mignardises Our miniatures are the perfect size for your sweet or savoury petit fours, or an assortment of chocolates for coffee. You can also create delicious treats with original shapes with ease. ref. 23010ref. 23105 ref. 23095 ref. 23096 ref. 23097 ref. 23032ref. 23030 While stocks last MANUFACTURE CLUIZEL • 6160 • MANUFACTURE CLUIZEL
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DECORATIONS
To reinforce our “Noble Ingredients” quality approach, we removed artificial colours from all our products, such as E171 and E172, from all our products, and replaced them with 100% natural colours.
Must-haves
PEARL Puffed rice Pot of 150 g ref. 27344
GREEN PEARL Puffed rice Pot of 150 g ref. 27337
MARBLE Puffed cereals coated with colored white chocolate Pot of 750 g ref. 27336
BLACK
MARBLE Puffed cereals coated with colored dark chocolate Pot of 750 g ref. 27325
MAGENTA
MARBLES Puffed cereals coated with White assortmentchocolateof3 colors Pot of 750 g ref. 27340 BLACK COFFEE BEAN Dark chocolate with pure arabicas coffee (milled grains) Pot of 750 g ref. 27355 BLACK MINI COCOA POD 72% dark chocolate Pot of 750 g ref. 27385 CHOCOLATE BANDERILLA Dark chocolate 72% cocoa L 240 x 5 mm • 5.6 g/piece 126 pcs/case To be added as a final touch to set off your creations, these decorations, made in Dark Kayambe 72% and White Kayambe 36% chocolate, introduce a sober and elegant trend. In addition, in the continuity of our quality commitment “Noble Ingredients” we have undertaken an important process to remove from our products all artificial food colourings, such as E171 and E172, and to replace them by 100% natural origin colours. Let loose your creativity! ref. 26034 ROUND WOODY ENAMELS 72% dark chocolate and 36% white chocolate Ø 35 mm • 3 g/piece 216 pcs/case ref. 25308 WHITE STREAMER 36% white chocolate l: 3 mm • 0.5 g/piece 552 pcs/case ref. 26472 MICRO-BAR 72% dark chocolate L 35 x 20 mm • 3 g/piece 224 pcs/case ref. 26270 DARK STREAMER 72% dark chocolate l: 3 mm • 0.5 g/piece 552 pcs/case ref. 26470 DARK TEASPOON 72% dark chocolate L 90 mm • 3.5 g/piece 96 pcs/case ref. 25110 MINI-BAR 72% dark chocolate L 45 x 28 mm • 5 g/piece 216 pcs/case ref. 26275
PEARL Puffed rice Pot of 150 g ref. 27348
SUN
COLOURED
RED
MANUFACTURE CLUIZEL • 6564 • MANUFACTURE CLUIZEL
YELLOW BANDERILLA
36% white chocolate 35 x 35 mm • 3 g/piece 288 pcs/case ref. 25107 DARK
36% white chocolate L 240 x 5 mm • 5.6 g/piece 126 pcs/case ref. 26045 SPECKLED BANDERILLA 36% white chocolate L 240 x 5 mm • 5.6 g/piece 126 pcs/case ref. 26037 BLOOD ORANGE SPHERE 36% white chocolate Ø 25 mm • 3 g/piece 42 pcs/Case ref. 26159 APPLE SPHERE 36% white chocolate Ø 25 mm • 3 g/piece 42 pcs/Case ref. 26139 PASTEL ENAMEL 36% white chocolate 35 x 35 mm • 3 g/piece 288 pcs/case ref. 25256 RED SHORTBREADS SQUARE 36% white chocolate 35 x 35 mm • 3 g/piece 288 pcs/case ref. 25132 COLOURED STRIPED SQUARE 72% dark chocolate 35 x 35 mm 3 g/piece 288 pcs/case ref. 25140 BIRTHDAY 36% white chocolate L 60 x l 25 mm • 3.5 g/piece 132 pcs/case ref. 25851 WHITE
Must-haves
36% white chocolate L 240 x l 5 mm • 5.6 g/piece 126 pcs/case ref. 26040
PASTEL BANDERILLA SQUARESPECKLED ENAMELCONSTELLATION
STRIPED BANDERILLA
MANUFACTURE CLUIZEL • 6766 • MANUFACTURE CLUIZEL
72% dark chocolate 35 x 35 mm • 3 g/piece 288 pcs/case ref. 25109
36% white chocolate L 240 x 5 mm • 5.6 g/piece 126 pcs/case ref. 26095
CLÉMENT MARTIN
Chocolates’
and
CHEF AT GLACIER C IN LOURMARIN (THE PROVENCE REGION) WINNER OF THE 8TH ANNUAL FRENCH CUP OF YOUNG CHOCOLATE MAKERS AND CONFECTIONERS MANUFACTURE CLUIZEL • 6968 • MANUFACTURE CLUIZEL
FESTIVE BOWS SQUARE 4 patterns available - 72% dark chocolate 35 x 35 mm • 3 g/piece 288 pcs/case STREAMER SQUARE 4 patterns available - 36% white chocolate 35 x 35 mm • 3 g/piece 288 pcs/case
”
Must-haves apprentice, today, 11 years later, they are still an integral part of my creations. What I especially like are the Plantation subtle (fruit, vanilla, etc.) and/or potent (spicy, etc.) notes which ins pire me to create pairings I might not have come up with on my own. Hats off to their pralinés as well. Their range is wide and varied, the reflection of a real commitment to quality that is head and shoulders above the rest.
ref. 25138 ref. 25118 CHESTNUT LEAF 36% white chocolate 75 x 22 mm • 3 g/piece 100 pcs/case Must-haves ref. 26010 THE FLORALIES 36% white chocolate Ø 32 mm • 3 g/piece 80 (setpcs/caseof2assorted pieces) THE DAISIES 36% white chocolate Ø 15 mm • 0.27 g/piece 176 pcs/case (set of 3 assorted pieces) ref.ref.2700827005 • E171 AND E172 FREE • “I discovered CLUIZEL chocolates as an
MATERIAL
The Manufacture CLUIZEL has carefully selected a professional device for a precise and detailed chocolate work.
The chocolate sprayer and its accessories will enable you to decorate your creations.
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Designed for professionals, this spray allows you to decorate your creations for a velvet or high-shine effect. The case contains the spray gun and its holder, two medium cups (125 cm3), a cleaning kit, a universal key and 4 CCS clips, as well as instructions for use and an operating manual. The product is guaranteed for 1 year. ref. 29800
These edible liquid mixtures can be used with our professional spray to achieve a velvet or high-shine effect. The mixtures are sifted and tempered before being packaged, so they are ready for use BROWN 1 kg • re f. 27927 1 kg • re f. 27940 1 kg • re f. 27935 1 kg • re f. 279331 kg • re f. 27930 GREEN RED YELLOW BLACK MANUFACTURE CLUIZEL • 7372 • MANUFACTURE CLUIZEL
Spray preparations
CHOCOLATE SPRAY
Chocolate spray
committed to producing ranges that are easy to use and inspire your creations.
A taste for craftsmanship, a taste for sharing
Rémi CARREÑO PAREDES - Chef CLUIZEL
Furthermore, in our fully equipped training workshop at the heart of the Manufacture, we run educational courses for professionals on chocolate and cocoa.
CLUIZEL Laboratory Products are the products of choice for increasing numbers of demanding professionals throughout the Weworld.are
Here, CLUIZEL chefs convey the latest techniques and share unique recipes to enhance and inspire your creativity. An opportunity for each participant to broaden their knowledge with privileged access to a renowned pastry chef, who’ll be sharing their experience and passion for the profession.
WORKSHOP
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EDUCATIONAL
Rémi Carreño Paredes, Chocolate Chef at CLUIZEL’s Workshop, will be delighted to give you tailored guidance in the use of our products.
Jordi PUIGVERT - Chef CLUIZEL
www.cluizel.comMANUFACTURECLUIZEL7 Avenue Michel Cluizel • Damville CS50026 • 27240 Mesnils-sur-Iton • France tel. +33 (0)2 32 35 60 00 • contact@cluizel.com For US market 575 Route 73 North • Building D • West Berlin NJ 08091 • USA tel. 001 856 719 0800 • customerservice@noble-ingredients.com • www.cluizel.us 2022Graphic/MarchLescurePrinting•CLUIZELMANUFACTUREPhotos•CLUIZELMANUFACTURECreation•EvreuxRCS00023094650603SIRET•€1.000.000decapitalauS.A.S. last.stockswhileavailableProductsbindingcontractuallynottextsandPhotos•onlysuggestionspresentationarephotosAmbience